Peach & Rose
Harvest: February 2021
Producer: Ana Ramirez
Altitude: 1,500 – 1,600 masl
Ana is a second generation coffee producer and member of the indigenous Popti community. The name of her farm, T’zcoya, refers to the Popti word for the pacaya plant, which produces fruits that are popular in the region as part of a traditional dish. Ana collects and sells the fruit in order to add to her family’s income. These plants don’t just provide food and additional money, but also crucial shade for the coffee trees, helping the cherries to mature slowly and develop outstanding flavors.
Ana’s story is one of resilience and strength. She and her husband ran the farm together, with him providing most of the technical knowledge around growing and processing coffee. When he passed away, she found herself in charge of the family farm, and today she does most of the work herself, learning and managing the operations with a steady hand. Her son also helps with the farm operations and processing the coffee.
This is the third and final filter coffee we will be roasting from Huhuetenago this season. Saving the best until last, we love this coffee for its syrupy body, stone fruit sweetness and complex, perfumed florals.
Harvest: December 2021
Producer: Hunkute washing station
Region: Dalle, Sidamo
Altitude: 2,000 masl
The producing region of Sidamo is one of the most recognisable names in the industry, and Hunkute is famous for producing coffees that are intensely aromatic, delicate and floral. For us, the quality produced here is consistently among the best in Ethiopia and we go out of our way to drink these coffees every year!
Located in the Wonsho woreda, close to Yirgalem town, there are over 2,000 smallholder farmers who deliver cherries to one of the two washing stations in the area. Both stations are under the same management, and coffee from both sites is marketed as Hunkute. Harvesting begins in November and ends in January, and although most coffee in Ethiopia is organic by default, this coffee is certified.
Most farmers delivering to the station will tend to 1-2 hectares of land, with an average of 1,500 trees per hectare. The coffee here is referred to collectively as ‘Ethiopian Heirloom’, which is a mix of indiginous varieties, including a cultivar known locally as Sendancho. This coffee is fully washed, and has been processed using an Agaarde disc pulper, removing the skin and fruit pulp before it is fermented underwater, washed and graded in channels. The cool temperatures here allow the coffee to be dried slowly on raised beds, which we think contributes to the incredibly clean and complex flavours we love so much.
The structure and sweetness of this coffee lends itself perfectly to espresso. Expect a bright, balanced and sweet cup with notes of candied lemon and earl grey